If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?